Explore Cheeses

Silter is a hard Italian cheese from the mountains of Lombardy, around the province of Brescia, made with unpasteurized cow's milk. It is named after the Val Camonica room where wheels are stored and aged, and it has held EU …

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the …

Tilsit, also spelled Tilsiter, is a pale yellow semihard smear-ripened cow's milk cheese created in the mid-19th century by Prussian-Swiss settlers in the East Prussian town of Tilsit. It is medium firm with irregular holes, and often flavoured with caraway …

Traditional Ayrshire Dunlop is a hard cheese made in the parish of Dunlop, Scotland, using milk from Ayrshire cows. It has a natural pale yellow color and a smooth, close surface that feels moist when cut. The cheese develops a …

Queso de Murcia al vino is a fatty goat's milk cheese from the province of Murcia in south-east Spain, with a Protected Designation of Origin. It is made from unpasteurized milk of Murcian goats, and its rind is washed in …

Neufchâtel is a soft, slightly crumbly, mold-ripened cheese from the Neufchâtel-en-Bray region of Normandy and one of the oldest cheeses in France. It looks like Camembert but tastes saltier and sharper, has a grainy texture, and is usually sold in …

Chevrotin is a soft goat milk cheese from Savoy in France, made with unpasteurised milk and ripened at least three weeks on pine shelves. It holds an AOC and is known for a full flavor with a sourness that recalls …

Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.

Boeren-Leidse met sleutels is a Dutch cow's milk cheese flavored with cumin and caraway seed, made from the semi-skimmed milk left over from butter making. It carries the crossed keys of Leiden and a red annatto-colored rind.

Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet …

Toma is a soft to semi-hard Italian cow's milk cheese from the Aosta Valley and Piedmont. It melts exceptionally well, and its Piedmontese version, toma piemontese, carries PDO status under EU law.

Colonial cheese is a traditional Brazilian cheese known for its semi-hard texture and mild flavor. It is often compared to European cheeses like Gouda or Edam due to its smooth, creamy consistency. The cheese has a pale yellow color and …

Aged Cheddar is a hard cheese originating from England, known for its sharp, tangy flavor and firm texture. As it matures, usually over a period of 12 to 24 months, the cheese develops a crumbly consistency and rich taste that …

Torta del Casar is a sheep's milk cheese from Extremadura, Spain, curdled with cardoon thistle rather than animal rennet. Aged at least sixty days, it goes creamy in the center, so it is eaten by slicing off the top and …

Queijo Rabaçal is a Portuguese cheese from the village of Rabaçal in the Coimbra district, made by hand from sheep's and goat's milk. It has held protected designation of origin status since 1996, and its taste sharpens as the cheese …

Queso de Guía is a Spanish cheese from Gran Canaria, made mostly from sheep's milk with some cow and goat milk added. It carries a protected designation of origin granted in 2006 and is sold either soft and creamy or …

Džiugas is a cheese from Lithuania, recognized as a Protected Geographical Indication (PGI) product. It is made from cow's milk that is standardized, pasteurized, and curdled with enzymes. The cheese is produced only from milk obtained during the grazing period, …

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since …

Bleu d'Auvergne is a French blue cheese made from cow's milk in the Auvergne region, with AOC protection. It is less salty and creamier than most blues, and ages only about four weeks.

Quartirolo Lombardo is a PDO cow's milk cheese from Lombardy in northern Italy, made since the 10th century. It is known for its rectangular block shape, its crumbly white paste, and a slightly sour flavor that grows more aromatic with …

Fiore Sardo is a hard sheep's milk cheese from Sardinia, made with raw milk and lamb's rennet. Light smoking and months of cellar aging give it a smoky aroma and a sharp, herbaceous flavor that works grated or sliced.

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a …

Valtellina Casera is a cheese made from semi-skimmed cow's milk in the province of Sondrio, northern Italy. It goes back to the sixteenth century, carries PDO status, and turns up in Valtellina buckwheat cooking such as pizzoccheri and sciatt.

Queso de Burgos is a fresh white cheese from the province of Burgos, Spain, eaten within days of being made. Once a sheep's milk cheese sold at the Burgos market, it received EU Protected Geographical Indication status in September 2025.

Derby is a mild, semi-firm cow's milk cheese from Derbyshire, England, with a smooth, mellow texture and a buttery flavour. It sits close to Cheddar in taste but stays softer, and its best known version is the sage-flecked Sage Derby.